Guests joined St. Louis Magazine and special host George Reisch for Table Talk at Moulin Events. Chef Ryan Luke’s dinner featured exceptional beers and a locally-inspired menu. Photos by Micah Usher
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Mark Franz and George Reich talk beer on the rooftop of Vin de Set
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A server at Vin de Set of an hors d'oeuvres of a crab corn fritter with roasted red pepper aioli
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Barb and Mike Williams
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Mark Franz, Bret Muehlheausler, Chris Stahlschmidt, Rick Merritt
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Betsy and Nathan Snyder
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a hors d'oeuvres of blue cheese foam with mandarin orange and shaved dark chocolate in an endive boat
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A Stella Artois being poured into a glass
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Jim Leible jokes around with friends on the rooftop of Vin de Set
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Andie and Lloyd Herring
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Nancy and Robb Jerffrey
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Kerry Hartmann, Mary Claire Darland, Jackie Janus, Kurt Darland
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Gery and Debbie Gremmelsbacher
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Jim and Edie Leible
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Andy and Karen Leonard
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Kevin and Nauty Teubnerk
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Chef Ryan Luke poses for a photo
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The table raises their glasses for a cheers before dinner
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Brewmaster George Reich talks of the importance of beer
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Brewmaster George Reich talks of the importance of beer
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George Reich talks of the importance of beer and beer pairings while presenting to the room
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Chef Ryan Luke speaks to the audience
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Brewmaster George Reich listens to Chef Ryan Luke while he addresses the crowd.
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Sofie from Goose Island ready to be served with the frie first course beer pairing
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chef Ryan Luke plates the first course of the evening, a mizuna-apple salad with brie ice cream and rosemary focaccia toast points
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Micah Usher
Chef Ryan Luke plates the first course of the evening, a mizuna-apple salad with brie ice cream and rosemary focaccia toast points
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Micah Usher
Chef Ryan Luke plates the first course of the evening, a mizuna-apple salad with brie ice cream and rosemary focaccia toast points
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The first course of the evening, a Mizuna-apple salad with brie ice cream and rosemary focaccia toast points
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The first course, a mizuna-apple salad with brie ice cream and rosemary focaccia toast points with the beer pairing of Goose Island Sofie
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the first course, a mizuna-apple salad with brie ice cream and rosemary focaccia toast points with the beer pairing of Goose Island Sofie
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The second course, Per-Peri spiced Ahi tuna with garbanzo beans over a pea shoot salad and onion umami puree
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Chef Ryan Luke begins to plate the third course
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Chef Ryan Luke talks with the audience about the second course of the evening
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The second course, Per-Peri spiced Ahi tuna with garbanzo beans over a pea shoot salad and onion umami puree with a beer pairing of Goose Island IPA
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Brewmaster George Reich talks with a table about the nuances of beer and pairing it with food.
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Chef Ryan Luke prepares bacon-wrapped duck breast stuffed with ginger creamed spinach for the third course
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The third course, bacon wrapped duck breast stuffed with ginger-creamed spinach over stewed tomatoes and pineapples
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The third course, bacon-wrapped duck breast stuffed with ginger-creamed spinach over stewed tomatoes and pineapples - pairred wiith Leffe
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Chef Ryan Luke discusses plating with his assistant chef
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Chef Ryan Luke plates dessert, a rustic apple tart with hazelnuts and candied ginger creme anglaise
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Dessert - A rustic apple tart with hazelnuts and candied ginger creme anglaise
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Brewmaster George Reich discusses the differences between American and English ciders
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Dessert - A rustic apple tart with hazelnuts and candied ginger creme anglaise - paired with Stella Artois Cidre
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Micah Usher
Dessert - A rustic apple tart with hazelnuts and candied ginger creme anglaise - paired with Stella Artois Cidre
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Brewmaster George Reich, the members of the kitchen team and Chef Ryan Luke
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Kurt Darland laughs with his table while enjoying dinner
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Chef Ryan Luke talks to the table about food and the recipes he chose for the evening
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A glass of Stella Cidre